We’ve given classic Tuna Niçoise a vegetarian makeover by swapping tuna for protein-rich Puy lentils. There’s so much flavour in the sprightly dressing, piquant olives and soft-boiled eggs, you won’t miss the tuna fish.
Add eggs to a small pan of salted simmering water, cook for 8min. Meanwhile, in a small bowl, whisk all the dressing ingredients together and season. Set aside.
Step 2
Remove eggs with a slotted spoon (keeping the pan of water on the heat) into a bowl of ice-cold water to prevent further cooking. Leave eggs to cool for 5min, then drain. Peel eggs and cut in half.
Step 3
Bring the pan of water back to the boil, add beans and cook for 3-4min until al dente. Drain and transfer into a bowl of ice-cold water to cool; drain again.
Step 4
In a large bowl, toss beans and lentils with half of the dressing. Tip on to a platter, scatter over olives, radishes and halved eggs. Drizzle over remaining dressing and serve straight away.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
